How to make the perfect french fries?
how can i make the perfect french fires? what aret he tricks and secrets to getting the best fresch cut french fries at home?
- Anonymous1 decade agoFavorite Answer
Cook them twice.
Method 1: Parboil/steam them (cook until tender but not falling apart, they can still be firm on the outside), let them cool (you can use an ice bath to speed this process up, just make sure they dry well), then fry (375ºF/190ºC) until golden brown.
Method 2: Fry at a low temperature, cool, then fry at a high temp (maybe 325ºF/160ºC for the first fry and 375ºF/190ºC for the second fry) until golden brown.
The goal is to cook the potatoes, let them cool, then crisp them. Don't worry about getting color on them the first time around.
Next, never dry on paper towels or anything else that would cause the potatoes to just sit in grease. Use a cooling rack or something else with perforations and let the potatoes sit on that, maybe on top of a sheet pan or something. Season your fries at this point, because the moisture will cause the seasonings to stick instead of bouncing around all over the place.
Note: I would not blanch them, because that won't cook the potatoes enough. The point of blanching is usually just to set the color of something, such as green beans or broccoli. If you blanch these vegetables, they will actually become greener than usual and if you shock them in an ice bath, they will hold their color. Blanching takes about 30 seconds, and if you just blanch the potatoes, they won't cook enough on the inside. The fryer works best if it is mostly crisping them, not cooking them as well (unless, of course, you use my first method).
- tatyanaLv 43 years ago
selfmade Crispy pro French Fries components 2 a million/2 pounds russet potatoes, peeled a million cup all-objective flour a million teaspoon garlic salt a million teaspoon onion salt a million teaspoon salt a million teaspoon paprika a million/2 cup water, or as mandatory a million cup vegetable oil for frying guidelines a million.Slice potatoes into French fries, and place into chilly water so as that they gained't turn brown while you prepare the oil. 2.warmth oil in a great skillet over medium-extreme warmth. whilst the oil is heating, sift the flour, garlic salt, onion salt, (usual) salt, and paprika right into a great bowl. gradually stir in adequate water so as that the mixture might nicely be drizzled from a spoon. 3.Dip potato slices into the batter separately, and place contained in the nice and cozy oil so as that they do no longer seem to be touching in the beginning up. The fries might desire to be located into the skillet separately, or they are going to clump jointly. Fry till golden brown and crispy. get rid of and drain on paper towels.
- 1 decade ago
Peel russet potatoes, cut into fries, pour extra virgin olive oil to coat, salt and pepper. Stick them in the oven at 350 F. for 15-20 minutes, checking after 15 mikn, until golden brown.
- Anonymous1 decade ago
Unpeel then Cut potatoes then soak in salt water and fry later.
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- AlexLv 51 decade ago
Soak in very cold water for 2-3 hrs.
- charcoal rulesLv 61 decade ago
You need to "Blanch" them before frying.
Drain very well.
Dry with a paper towel before putting them in the oil and they will splatter a lot less.
- Turkey SammichLv 71 decade ago
Fry them for just a few minutes, let them cool, then freeze them overnight. When they are completely frozen, deep fry them again until they are crispy. Put salt on them when they are still hot.
- ♥ Trinaaa ♥Lv 41 decade ago
purchase one package of the frozen french fries, place them on a baking pan and cook them for 16 min. at 350!!! lol....i know thats not what u meant but other than what i said, i have no ideaSource(s): KK =D
- 1 decade ago
You get any good answers to your question let me know. I keep trying but mine still turn out soft and flimsy.
- ♫♥♪☻тδҒύ☻♪♥♫Lv 51 decade ago
I heard that mcdonalds puts apple cider on there fries...i dont know if its true or not.